This comforting dish features tender pork chops seared to golden perfection and served with a luxurious, velvety gravy. The sauce is built on a base of sautéed mushrooms and green onions, deglazed with dry white wine, and finished with sour cream and fresh dill for a bright, creamy contrast. It’s a hearty, home-style meal that comes together quickly in a single skillet, making it perfect for busy weeknights. The savory depth of the Worcestershire sauce balances the richness of the cream, while the acidity of the wine cuts through the fat. Serve over hot cooked rice or mashed potatoes to soak up every drop of the flavorful sauce. It’s a classic Southern-inspired comfort food that feels elegant enough for guests but simple enough for everyday cooking.
Pork Chops With Dill-Cream Gravy
Description
This comforting dish features tender pork chops seared to golden perfection and served with a luxurious, velvety gravy. The sauce is built on a base of sautéed mushrooms and green onions, deglazed with dry white wine, and finished with sour cream and fresh dill for a bright, creamy contrast. It's a hearty, home-style meal that comes together quickly in a single skillet, making it perfect for busy weeknights. The savory depth of the Worcestershire sauce balances the richness of the cream, while the acidity of the wine cuts through the fat. Serve over hot cooked rice or mashed potatoes to soak up every drop of the flavorful sauce. It's a classic Southern-inspired comfort food that feels elegant enough for guests but simple enough for everyday cooking.Ingredients
Directions
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Heat 1 tablespoon of butter in a large skillet over medium heat.
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Add the sliced green onions and mushrooms, and sauté until tender.
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Remove the sautéed vegetables from the skillet and set aside.
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Season the pork chops with salt and pepper.
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Add remaining butter to the skillet and brown the pork chops on both sides over medium-high heat.
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Return the sautéed vegetables to the skillet along with the white wine, Worcestershire sauce, and dried dillweed.
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Cover the skillet, reduce heat to low, and simmer for 40 minutes or until pork chops are tender.
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Remove the cooked pork chops from the skillet and set aside on a warm plate.
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In a small bowl, combine the water and flour, stirring until smooth.
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Pour the flour mixture into the skillet with the pan drippings.
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Cook over low heat, stirring constantly, until the sauce thickens and becomes bubbly.
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Stir in the sour cream and cook until thoroughly heated, being careful not to boil.
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Serve the pork chops over hot cooked rice, spooning the dill-cream gravy over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 139.0kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 5.8g29%
- Cholesterol 24.2mg9%
- Sodium 4950.4mg207%
- Total Carbohydrate 12.4g5%
- Dietary Fiber 1.0g4%
- Sugars 1.9g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not boil the gravy after adding the sour cream, as high heat may cause it to curdle.
If you prefer a stronger dill flavor, substitute 1 tablespoon of fresh chopped dill for the dried dillweed.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
Bone-in pork chops may require slightly longer cooking time; ensure internal temperature reaches 145°F (63°C).
